One Yankee's love for history, food & hitting the road.

Vanilla Pound Cake

My Great Auntie Anne recently asked me to make a cake for a family event, and then my sister Courtney narrowed it down further by requesting it be a pound cake.

It took me about thirty seconds of flipping through my “King Arthur Flour Baker’s Companion Cookbook” to decide that it would be Vanilla Pound Cake in a Bundt pan – simplicity at its absolute finest.

Also, we all know I just can’t resist a Bundt.

The American version of pound cake was named because it traditionally called for “a pound each” of flour, butter, sugar, and eggs. As you can imagine, this made for a fairly large cake. Recipes have been modified and perfected over time, but all proper pound cakes should have the same basic 1:1:1:1 ratio. They should be buttery, somewhat dense, and shine alone or with a generous topping of fresh fruit.

Many countries have their own variation of “pound cake” that can include dried fruits, nuts, or added chocolate or lemon flavor.

This pound cake owes its vanilla oomph to the full 3/4 cup of vanilla glaze that is poured on top while it is still warm.

When you are done spooning and brushing, the cake looks and smells like a heavenly 10-cup glazed donut.

I only wish I had taken the time to snap a few photos of it on the family picnic dessert table, or sliced on the paper plate. Unfortunately, I was too busy eating and socializing.

At least it gives me an excuse to make it again – maybe next time topping it with seasonal sliced peaches? Or as part of a festive Independence Day trifle?

Oh how I love love love pound cake. I rarely have it, but I love it all the same. My bundt pan is sooo neglected, it’s old and a huge pain to clean. Have you seen those mini bundt pans? So freaking cute!